Immuboost

This is an immune booster made from plant material known for being effective medicine. We’ll use a 3-part mix of three plants – Oregano, Turmeric, and Guava (You can substitute Guava for another fruit in the West – we use it because it is high in Vitamin C while not having the acidity of citrus fruits). Look for other plants high in vitamin C if you need – rose hip(fruit of rose), green chili pepper, red pepper, parsley, kiwi, broccoli to name a few. A lot of the green leafy vegetables are high in vitamin C and in antioxidants. You can ferment any plant, making your own concoction as you see fit. Have fun, play around, experiment experiment experiment…

How to Make:

This is made the same way as the Ginger-Garlic Extract. Instead of using ginger and garlic we’ll use a combination of plants known for their disease fighting properties.

Get an equal amount of Oregano, Turmeric, and Guava, but keep them separate. As a rule of thumb, we try to ferment each material separately as you do not know if there is interaction when mixed. Once materials are fermented they are much more stable and compatible.

Put in container and fill with beer or wine until it is covered. Leave for 12-24hrs.

Add 1/3 sugar(crude sugar is best). E.g. if you have 1L worth of oregano, turmeric, or guava soaking in beer/wine, you would add 1/3kg sugar.

Ferment this for 7-10 days. Longer the better.

After that time, add alcohol to arrest the fermentation process. Use at least 40%, or 80 proof. Use at least equal part alcohol. For example if you have 1L of fermenting mixture, add 1L alcohol.

Leave this mixture for 10 days. This allows the extraction process to take place, where the beneficial ingredients of the ingredients are extracted with the alcohol.

After 10 days drain the fluid from this concoction. Now you’ve made Immuboost!

TIP: Potency depends on the part of the plant you use. Generally, seeds have the greatest potency, then fruit, leaf, roots, and stems in that order.

How to Use:

Add 1tbsp per gallon of water.

Plants

Used as an additive to feedwater, this is a good health concoction for plants

As a foliar spray, many insects avoid treated plants due to the taste residue from this treatment

Animals

Used in animal feedwater, this is a great preventative treatment for sickness (high Vitamin C, anti-oxidants, etc)

Use in crowded settings to prevent sickness

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Re the Tumeric for Liver anti oxidant. How is that prepared please? I tried to listen to your talk on it but I did not hear the dosage nor what we do after cutting it up, covering with water and using 1/3 brown sugar. Does it need alcohol to germent like the Ginger Garlic prep? Thank you

Phew! Thanks, was going to dump it in the morning. Since this tincture will help people in need, I hope Gil will include the recipe here. Thanks Patrick. Also got around the chlorinated water, I use anti chlorine drops, thought it all by myself, hehehe

Hi. Thank you for all this guidance. At step 2, do you mean for us to now mix the oregano, turmeric and guava together? Second question, what if we don’t have guava? Is it ok to proceed with the recipe without it?

Hi Josa, ideally you would ferment those things separately. No problem if you don’t have guava. You can proceed without it. But try fermenting things that you do have access to that are good for immunity. Like ginger, garlic, etc.

This is a topic we will be covering on the site. You can make a lacto balls with inoculated substrate and clay. Then drop those in the pond or aquaculture setup to help fight pond scum and such. Pretty awesome stuff. This will be a topic for either Recipes or Natural Techniques section, coming out this year.

when it is the liquids that are to be extracted from plant leaves, sugar or alcohol is used. it seems that a good natural mineral salt could also be used, like in making sauerkraut. i have seen youtubes where the sugar is massaged into the plant material. seems like natural salt would have a better osmotic extraction of the juices, through the alchemy of the fermentation process? what are Gil’s thoughts on this?

try the natural salt and let me know the result. generally, sugar is food for the microbes. this will give them enough “energy” to extract the active ingredients from the materials you are using through the fermentation process. using natural salt is another way. i personally have not tried it.

Hey Jim, I’ll try and get Gil to check this post. I know he uses natural salt sometimes, it does indeed work very well for liquid extraction, and the salt-tolerant bacteria ferment the materials just like in making sauerkraut. Will followup with Gil.

i have used the natural salt for years in making sauerkraut. it really gets the LAB going in pulling out the leaf juices. i add several types of vegetables to the kraut mix and let it ferment one to two years, before using. this is a good site, http://www.pickl-it.com/
also, the Caldwell starter is a combination of microbes to enhance the process of fermentation.

Can molasses be used instead of sugar in the fermentation? What proportion should be used?
I’m assuming humans can benefit from drinking this (diluted as indicated) as well as plants and other animals???

Man, good question Bill. I’ve had people ask if they can use diluted ethyl alcohol. Honestly I’m not sure, I haven’t played around with it yet.. But it should work in theory, it is alcohol which is what we want to use to extract those alcohol-soluble enzymes and compounds.. you can try using something that contains ethanol, just be careful, and dilute it a lot before using.. and let me know how it goes!

Oh yeah, using the dried powder is just fine. Obviously fresh seeds or other plant parts would be ideal but dried is ok if you can’t access fresh. However you should experiment with plants you can find locally there. Many plants have medicinal benefits which other plants can utilize. Experiment around and see what works locally. Then post your results here!